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Homemade Fudge Rounds

Homemade Fudge Rounds

Soft, chewy chocolate sandwich cookies with a creamy chocolate filling that taste even better than the classic store-bought version.
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Prep Time 30 minutes
Cook Time 10 minutes
Chill Time. 2 hours
Total Time 2 hours 40 minutes
Servings: 12 fudge rounds
Course: Dessert
Cuisine: American
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup bread flour
  • ¾ cup all-purpose flour
  • ⅓ cup Dutch-process cocoa powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup 1 stick unsalted butter
  • 4 ounces semi-sweet chocolate chopped
  • ¼ cup vegetable oil
  • ¾ cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract

Equipment

  • 1 Medium mixing bowl, For dry ingredients
  • 1 Microwave-Safe Bowl For melting chocolate and butter
  • 1 Large mixing bowl For the cookie dough
  • 1 Baking sheets Lined with parchment paper
  • 1 Fork To create the crosshatch pattern

Method
 

  1. Dry Ingredients: In a medium bowl, whisk together bread flour, all-purpose flour, cocoa powder, baking soda, and salt.
  2. Melt Chocolate: Microwave butter and chopped chocolate in 30-second intervals until smooth. Let cool for 5 minutes.
  3. Mix Wet: In a large bowl, combine vegetable oil with sugars, then add the melted chocolate mixture and beat until combined.
  4. Add Eggs: Add eggs one at a time, beating well, then stir in vanilla.
  5. Chill Dough: Gradually mix dry ingredients into wet. Cover and refrigerate for at least 2 hours.
  6. Prep & Shape: Preheat oven to 350°F (175°C). Roll 1.5 tablespoons of dough into balls, place on sheets, and flatten with your palm.
  7. Pattern: Create a crosshatch pattern on top with a fork.
  8. Bake: Bake for 8-10 minutes. Allow to cool completely on the baking sheets.
  9. Make Filling: Beat butter until fluffy, add powdered sugar and cocoa, then vanilla, salt, and heavy cream until smooth.
  10. Assemble: Spread 2 tablespoons of filling on one cookie and top with another. Wrap in plastic and chill for 2 hours.

Notes

  • Don’t Overbake: For extra-soft fudge-rounds like the store-bought version, don’t overbake the cookies.
  • Perfect Thickness: The ideal thickness for authentic fudge-rounds is about ¼ inch per cookie.
  • The Flour Secret: Using both bread flour and all-purpose flour gives these fudge-rounds their perfect chewy texture.
  • Chilling is Key: Chilling the assembled fudge-rounds helps the filling set to the perfect consistency.
  • Better Next Day: These homemade fudge-rounds actually taste better after a day as the flavors meld together!